cutting board recommendations

[drako]

I am not sure if this is where this post goes but it didn't seem to fit anywhere else.

I need to replace my cutting boards. Which type to you like/recommend? I want something that can be disinfected and won't leach any chemicals into my food. I am heading to Bed Bath and Beyond this weekend to purchase them.

Thanks!

[Jo..]

Well, you want wood. Here is a study comparing bacteria on wood vs plastic

http://faculty.vetmed.ucdavis.edu/fa...ttingboard.htm

Bamboo has become popular lately, but like plastic and glass, it is reputed to be hard on knives. I have this one by Chicago Cutlery and I am mostly satisfied, but we do have to sharpen our knives a lot.
http://www.amazon.com/Chicago-Cutler...8648327&sr=8-2

With any wood or bamboo cutting board, it is important to wash and dry it right away, and oil it up frequently to prevent warping and splitting.

Boos cutting boards are very highly thought of, and one day when it's in the budget I'd love this one
http://www.cutleryandmore.com/john-b...-board-p112596

The following two cutting boards were the highest ranked by Cook's Illustrated; however, customer reviews were VERY mixed.

http://www.amazon.com/J-K-Adams-TWO-.../dp/B000KES7WY

http://www.amazon.com/Totally-Bamboo.../dp/B000A389GE

Finally, you want to consider end-grain vs edge grain. End Grain is supposedly better and much easier on knives.

If it were me, and it was in the budget, I'd splurge on a Boos End grain. I cook a LOT and have to sharpen my knives more than once per month to keep them in the shape I want. I did buy a top-ranked knife sharpener for this reason. I may ask for a good board for my birthday or Christmas, but $300 is A LOT to spend on a cutting board.

Otherwise I'd probably go for any thick, large maple board and make sure I took good care of it.

[kboyle]

We have a bamboo edge grain that I do like, I'd love to get a boos end grain one day...

[artvandalay]

I agree with wood. I usually wipe a little mineral oil on them from time to time and let it soak in, keeps it looking great.

TJ Maxx/Marshalls usually has a decent selection of wood cutting boards

[candaceb]

If you decide to go with plastic, I love my Kitchen Aid boards. I have them in 3 sizes and have had all of them for at least five years, putting them in the dishwasher several times a week and none of them are warped. I like them because they have a non-slip edge, so they don't move on the counter.

http://www.amazon.com/KitchenAid-Cut...8654460&sr=8-1

[Ceepa]

Consider a variety of sizes too. I find myself always grabbing for the little one when making DC's lunch or cutting up a quick snack. Much easier than dirtying one of my bigger boards.

[m448]

I have various boards including plastic but also two of these epicurean

http://www.amazon.com/Epicurean-Kitc...8656519&sr=1-1

Good cutting surface and ease of washing in the dishwasher.

[eagle]

i have 6+ plastic cutting boards from ikea. legitim

http://www.ikea.com/us/en/catalog/products/90131775
http://www.ikea.com/us/en/catalog/products/20103728

it says handwash only but i have been dishwashing them daily for YEARS.

prep, stick in dishwasher. if i need more, i have more in the cupboard. i usually go through 2 a day. sometimes all if cooking up a storm. no worries of x-contamination if cooking meats etc, just cut, stick in dishwasher, bring out a new board and chop yer salad schtuff.

[liz]

If you decide to go with plastic, I love my Kitchen Aid boards. I have them in 3 sizes and have had all of them for at least five years, putting them in the dishwasher several times a week and none of them are warped. I like them because they have a non-slip edge, so they don't move on the counter.

http://www.amazon.com/KitchenAid-Cut...8654460&sr=8-1

I second that recommendation! I love my kitchenaid cutting boards. I have two large and one small. Also, I love that they can go in the dishwasher.

[dotgirl]

Consider a variety of sizes too. I find myself always grabbing for the little one when making DC's lunch or cutting up a quick snack. Much easier than dirtying one of my bigger boards.

We have wood and plastic, and both are fine by me - the one call out is my husband, who worked as a chef in Las Vegas, would never ever cut chicken on wood.

But! Having many sizes is fabulous. I hate dragging out a HUGE cutting board to slice cheese or whatever.